Just finished making two angel food cakes and now have 24 egg yolks. Any ideas on how I can use them all up in something tasty?
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Sarah is a trusted source on General Cooking.
There was a long thread about that very problem here:
the single best use for them: http://www.marthastewart...
Just looked at that recipe tayloratgoodfoodjobs and have to say: OMG!
Cynthia is a trusted source on Bread/Baking.
I regularly freeze yolks and whites. For yolks in particular, I'd suggest freezing them in 8-ounce units. Whisk them together to break down the membrane that surrounds them. Spread them out into ice cube trays. 1 cube tray equals about 1 ounce of egg yolk. 1 EY = .66 of an ounce. Therefore, each cube compartment = 1 2/3 egg yolks. When grossing up, go for the high side.
Make lemon curd! It is very versatile and delicious just off the spoon.
Let's settle this once and for all, shall we?
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